Liu, X.-S.; Liu, J.-B.; Yang, Z.-M.; Song, H.-L.; Liu, Y.; Zou, T.-T.
Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods. Molecules 2014, 19, 19097-19113.
https://doi.org/10.3390/molecules191119097
AMA Style
Liu X-S, Liu J-B, Yang Z-M, Song H-L, Liu Y, Zou T-T.
Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods. Molecules. 2014; 19(11):19097-19113.
https://doi.org/10.3390/molecules191119097
Chicago/Turabian Style
Liu, Xiao-Sheng, Jian-Bin Liu, Zheng-Mao Yang, Huan-Lu Song, Ye Liu, and Ting-Ting Zou.
2014. "Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods" Molecules 19, no. 11: 19097-19113.
https://doi.org/10.3390/molecules191119097
APA Style
Liu, X.-S., Liu, J.-B., Yang, Z.-M., Song, H.-L., Liu, Y., & Zou, T.-T.
(2014). Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods. Molecules, 19(11), 19097-19113.
https://doi.org/10.3390/molecules191119097